Best Artichoke And Crab Spread Recipes

ARTICHOKE AND CRAB SPREAD

Artichoke and Crab Spread image

I bought a similar spread at the grocery store a while back, and I thought that I could do it better and cheaper myself. You can use imitation crab, instead of the real thing if you like. I use cooked and frozen artichoke hearts or you can buy fresh artichokes, and cook the hearts up yourself.

Provided by Joanne

Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes

Time 1h15m

Yield 12

Number Of Ingredients 6

Ingredients

3 frozen cooked artichoke hearts, thawed and quartered
2 (8 ounce) packages cream cheese, softened
4 ounces crabmeat
3 green onions
1 clove garlic
1 teaspoon lemon juice

Steps:

Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.
Pour dip into a non-metallic bowl, and chill for 1 hour.
Serve with crackers or vegetables.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 1.7 g, Cholesterol 49.5 mg, Fat 13.2 g, Fiber 0.3 g, Protein 5 g, SaturatedFat 8.2 g, Sodium 152.7 mg, Sugar 0.2 g

HOT CRAB, ARTICHOKE, AND JALAPENO SPREAD

Hot Crab, Artichoke, and Jalapeno Spread image

This crock pot recipe frees up the oven during the busy holiday season. Serve this with tortilla chips or crackers. Recipe is from Canada's Best Slow Cooker Recipes by Donna-Marie Pye.

Provided by cookiedog

Categories Spreads

Time 2h15m

Yield 3 cups

Number Of Ingredients 11

Ingredients

1 teaspoon canola oil
1 jalapeno pepper, seeded and finely chopped
1/2 red pepper, finely chopped
1 (14 ounce) can artichokes, drained and finely chopped
1 cup mayonnaise
1/4 cup parmesan cheese, freshly grated
2 green onions, finely chopped
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon celery seed
1 (6 ounce) can crabmeat, drained

Steps:

In a nonstick skillet, heat canola oil over medium heat.
Add jalapeño and red pepper; saute for 5 minutes or until tender.
Combine sauteed peppers with remaining ingredients in a medium bowl.
Mix well and spoon into prepared slow cooker.
Cover and cook on low for 4 to 6 hours or on high for 2 to 21/2 hours. Do not stir.
Alternatively, cook on high for 1 1/2 to 2 hours and then reduce to low to keep warm until ready to serve.

Nutrition Facts : Calories 479.4, Fat 30.8, SaturatedFat 5.5, Cholesterol 51.5, Sodium 1323.2, Carbohydrate 36.5, Fiber 8, Sugar 6.8, Protein 19.1